600g thick unsweetened Greek Yoghurt
1 punnet of raspberries
1 punnet of blueberries
120g of strawberries, halved
1 cup caster sugar
- In a large serving dish, pour the yoghurt. Top with berries so that the surface is covered. Keep in fridge while making toffee.
- Place the sugar in a heavy based saucepan with 1 1/4 cups of water.
- Stir over a low heat until the sugar has dissolved, increase the heat to medium and cook until it turns caramel in colour. A good way to test if it’s ready, I like to get a glass of really cold water and tip in a spoonful of the toffee mix. If it goes hard straight away, it’s ready!
- Pour the toffee over the fruit and yoghurt, and chill. Serve.